Fish head fish bone plus seasoning: salt 1 gram, pepper 1 gram, mix well, and then put 5 grams of starch continue to mix well, marinate for five minutes. (Put starch to lock the moisture and maintain tenderness)
Fish fillets with seasoning: salt 2 grams, pepper 1 gram, egg white a, clockwise stirring, stirring to a little sticky hands, put a little starch to continue to stir into for taste, marinate for ten minutes.
Step 2: Prepare the ingredients. 100 grams of soybean sprouts, 50 grams of mushrooms (mushrooms itself is very high freshness, to replace the MSG), 20 grams of dried soybean skin chopped into long strips. Cut 30g celery into small pieces and set aside. Ginger 15 grams sliced, garlic sliced, 30 grams of red pickled pepper diced into a bowl and set aside.
Put 5 grams of peppercorns, 10 grams of dried chili peppers, and 5 grams of minced garlic in a bowl and set aside for the final step of deep-frying.
The third step: boiling process. Pan hot put 20 grams of oil, the oil temperature to fifty percent hot. Put a few peppercorns choking pot, and then cut ginger and garlic red hot pepper pour in, sautéed and put 20 grams of bean paste, open a small fire to stir incense fried red oil. Fish skulls into the pot stir fry after adding the right amount of water, (water according to the size of the fish pot to add). Pour into the vegetables and cook on high heat, cook for three minutes under the seasoning, moderate salt, chicken powder, pepper, sugar, seasoning after cooking for another minute.
Cooked side dishes fish skulls out, put into the pot on the bottom. Turn off the heat and add the fish slices, gently slide them until they are 80% cooked. Strain out and place on top of the side dishes and pour in the stock.
Pot hot 30 grams of oil, oil temperature to five hot, pour peppers, garlic and dry chili pepper sauté, sautéed and poured over the boiled fish, sprinkled with chopped green onions. A delicious boiled fish finished.